Injera-Spiced Lentil Stew with Berbere Oil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A hearty Ethiopian-inspired lentil stew infused with traditional berbere spices and finished with a fragrant spiced oil, perfect for scooping with injera or flatbread. This ethiopian-inspired vegan ready in about 50 minutes pairs red lentils, water, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup red lentils
• 3 cups water
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp berbere spice mix
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water or broth
• 2 tbsp niter kibbeh (Ethiopian spiced clarified butter)
• 1 tsp paprika
• 1/4 tsp cayenne pepper

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear. In a medium pot, combine the lentils with 3 cups water and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer uncovered for 20 minutes until tender.
2. Step 2: While lentils cook, heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp berbere spice mix and 2 tbsp tomato paste, cooking for 2 minutes until the spices bloom and darken slightly.
4. Step 4: Pour this onion-spice mixture into the pot with cooked lentils. Add 1 cup water or broth, 1 tsp salt, and 1/2 tsp black pepper. Simmer all together for 10 minutes until the stew thickens and flavors meld.
5. Step 5: For the berbere oil, melt 2 tbsp niter kibbeh in a small pan over low heat. Stir in 1 tsp paprika and 1/4 tsp cayenne pepper and cook gently for 2 minutes until aromatic.
6. Step 6: Drizzle the spiced oil over the lentil stew before serving to add a rich, smoky finish. Serve hot with injera or flatbread.